Crockpot Teriyaki Chicken Thighs
This set-it-and-forget-it Crockpot Teriyaki Chicken Thighs recipe delivers big flavor with minimal effort. Sweet, savory, and totally weeknight-friendly—perfect when the kids are hangry and you’re short on time.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 1/2 cup soy sauce low sodium preferred
- 1/4 cup honey
- 1/4 cup mirin sweet rice wine
- 2 tablespoons sake optional
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon grated fresh ginger
- 2 cloves garlic minced
- 1 green onion thinly sliced, for garnish
- sesame seeds optional, for garnish
Instructions
- In a medium bowl, whisk together soy sauce, honey, mirin, sake (if using), brown sugar, cornstarch, grated ginger, and minced garlic to create the marinade.
- Add the chicken thighs to the marinade bowl and toss to coat well.
- Transfer the coated chicken and marinade into a slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken using two forks.
- For a thicker sauce, simmer the remaining sauce in a small saucepan over medium heat for a few minutes until it reduces.
- Mix the shredded chicken back into the thickened sauce.
- Garnish with sliced green onions and sesame seeds before serving.
Notes
Kid-approved and super easy to clean up. Use pre-chopped veggies or frozen rice to speed up dinner even more. Reheat in the air fryer to keep the texture just right. Leftovers store well in the fridge for 4 days or in the freezer for up to 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 28gFat: 14gSaturated Fat: 3.5gCholesterol: 135mgSodium: 820mgPotassium: 420mgSugar: 13gVitamin A: 50IUVitamin C: 2mgCalcium: 20mgIron: 1.2mg
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